3. While pasta is cooking, make tofu ricotta.When done, heat oil in a medium to large sized pan. Once oil gets hot, add mushrooms and cook until tender. Sprinkle with a little salt and pepper and toss to coat. Mix mushrooms and spinach with the ricotta until well combined.

4. Oil a large casserole dish. Spread an even thin layer of tomato sauce on the bottom of the dish. Layer noodles on top of sauce, then spread ricotta on top of noodles. Repeat until you have no more pasta or ricotta (I had about three layers). Pour the rest of your tomato sauce all over the noodles to completely cover. Sprinkle the nutritional yeast, garlic powder, and onion powder over the top. Add some salt and pepper if you like.

5. Bake uncovered for 50 minutes to an hour, or until the top begins to brown and crisp nicely.

1. In a food processor or blender, add all ingredients and pulse until thick and smooth. I like to start with 2 tsbp. of oil, and then add more as I go to make it creamier. You can also add more sugar to reach your own desired level of sweetness.